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GOST 21237-75

ГОСТ 21237-75

Meat. Methods of bacteriological analysis

Мясо. Методы бактериологического анализа

Status: Effective - Supersedes. IUS 12-1975; The limitation of the effectiveness period has been lifted: Protocol No. 4-93 of the IGU dated 10.21.93 (IUS 4-1994)

The standard applies to meat and offal from all types of slaughter cattle and establishes bacteriological methods for identifying aerobic bacteria in them (anthrax bacilli, bacteria from the genus Salmonella, bacteria from the genus Escherichia, intestina

Стандарт распространяется на мясо и субпродукты от всех видов убойного скота и устанавливает методы бактериологического исследования для выявления в них аэробных бактерий (бацилл сибирской язвы, бактерий из рода сальмонелл, бактерий из рода кишечнойпалочк

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Format: Electronic (pdf/doc)

Approved: Gosstandart of the USSR, 11/14/1975

SKU: RUSS69535

Price: $462.00



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 034/2013 TR CU. On safety of meat and meat products » Regulations and standards (to 034/2013 TR CU) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.1 Products of meat and poultry industry »

ISO classifier » 07 MATHEMATICS. NATURAL SCIENCES » 07.100 Microbiology » 07.100.30 Food Microbiology »

National standards » 07 MATHEMATICS. NATURAL SCIENCES » 07.100 Microbiology » 07.100.30 Food Microbiology »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document References:

GOST 1027-67: Reagents. Lead (II) acetate trihydrate. Specifications

GOST 10354-82: Polyethylene film Specifications

GOST 11293-89: Gelatin. Specifications

GOST 11773-76: Reagents. Sodium phosphate dibasic. Specifications

GOST 12026-76: Filter paper for laboratory application

GOST 1341-97: Vegetable parchment

GOST 13739-78: Immersion oil for microscopy. Technical requirements. Methods of testing

GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes

GOST 16317-87: Household electrical refrigeration devices

GOST 171-81: Pressed bakery yeast. Specifications

GOST 17206-96: Agar for microbiological investigations. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 1791-67: Wire from nickel and copper-nickel alloys for extension leads to the thermoelectric transducers.

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 195-77: Reagents. Sodium sulphite. Specifications

GOST 20015-88: Chloroform. Specifications

GOST 20729-75: Nutrient media.

GOST 20730-75: Nutrient media.

GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods

GOST 21241-89: Medical pincers

GOST 22280-76: Reagents. Tri-sodium citrate 5,5-aqueous. Specifications

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 245-76: Reagents. Sodium dehydrogenate phosphate dehydrate. Specifications

GOST 2493-75: Reagents. Potassium phosphate, dibasic 3-aqueous. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 25706-83: Magnifiers

GOST 27068-86: Reagents. Sodium thiosulphate 5-aqueous. Specifications

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 3164-78: Medical petrolatum. Specifications

GOST 4025-95: Domestic meat mincers. Specifications

GOST 4159-79: Reagents. Iodine. Specifications

GOST 4170-78: Reagents. Ammonium sodium hydrogen phosphate 4-aqueous. Specifications

GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications

GOST 4201-79: Reagents. Sodium bicarbonate. Specifications

GOST 4208-72: Reagents. Ammonium ferrous sulphate. Specifications

GOST 4209-77: Reagents. Magnesium chloride 6-aqueous. Specifications

GOST 4232-74: Reagents. Potassium iodide. Specifications

GOST 4233-77: Reagents. Sodium chloride. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4523-77: Reagents. Magnesium sulphate 7-aqueous. Specifications

GOST 5541-2002: Cork means of closing. General specifications

GOST 5556-81: Medical absorbent cotton

GOST 5833-75: Reagents. Saccharose. Specifications

GOST 5962-67: Rectified ethyl alcohol. Specifications

GOST 6038-79: Reagents. D-glucose. Specifications

GOST 6253-78: Motorcycles, motorscooters. Methods of tests

GOST 6259-75: Reagents. Glycerin. Specifications

GOST 6552-80: Reagents. Orthophosphoric acid. Specifications

GOST 6672-75: Cover glasses for micropreparations. Specifications

GOST 6691-77: Reagents. Urea. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 779-55: Half and quarter beef carcasses

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

GOST 9284-75: Slides for micropreparations. Specifications

GOST 9412-93: Medical gauze

TU 6-09-5169-84: Methyl red, indicator (methylrot; 4- (dimethylamino) -azobenzene-2-carboxylic acid) pure for analysis

TU 6-09-5170-84: Phenol red, indicator (phenolsulfonphthalein) is pure for analysis

The Document is Referenced By:

Decision 198: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, as a result of which application on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On safety of meat and meat products" (ТР ТС 034/2013), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules

Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from

Decision 81: About the list of standards as a result of which application on a voluntary basis the observance of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013), and the list of standards containing rules and methods of researches (tests) and measurements, including rules of sampling necessary for application and execution of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013) and realization of an estimation (acknowledgement) of conformity of production

GOST 12512-67: Frozen beef, quarters for export. Specifications

GOST 12513-67: Frozen pork, halves for export. Specifications

GOST 16867-71: Veal in carcasses and semi-carcasses

GOST 18256-2017: Smoked baked pork products. Technical conditions

GOST 1935-55: Mutton and goat meat in carcasses

GOST 21192-2019: The goiter glands are frozen. Technical conditions

GOST 23392-2016: Meat. Methods for chemical and microscopic analysis of freshness

GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness

GOST 23670-2019: Cooked meat sausages. Technical specifications

GOST 25311-82: Feeding flour of animal origin. Methods for bacteriological analysis

GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses

GOST 27747-2016: Meat of rabbits (carcass of rabbits, rabbits-broilers and their parts). Specification

GOST 31465-2012: Semi-prepared of poultry meat for children nutrition. General specifications

GOST 31476-2012: Pigs for slaughter. Рork carcasses and semi-carcasses. Specifications

GOST 31777-2012: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

GOST 31778-2012: Meat. Dressing of pork into cuts. Specifications

GOST 31797-2012: Meat. Dressing of beef into cuts. Specifications

GOST 31798-2012: Beef and veal for infants nutrition. Specifications

GOST 31799-2012: Meat and meat by-products, frozen in blocks, for production of child nutrition foods. Technical specifications

GOST 31931-2012: Poultry meat. Method of histologicaland microscopic analysis

GOST 32225-2013: Horses for slaughter. Horseflesh in semi–сarcasses and quarters. Specifications

GOST 32226-2013: Meat. Dressing of horse and young horse meat into cuts. Specifications

GOST 32227-2013: Deers for slaughter. Carcasses and semi-carcasses. Specifications

GOST 32243-2013: Meat. Dressing of venison into cuts. Specifications

GOST 32244-2013: Processed meat by–products. Specification

GOST 32273-2013: Meаt. Venison for children’s nutrition. Specifications

GOST 32738-2014: Freeze-dried beef. Specification

GOST 32752-2014: Cooled by-products for child nutrition. Specifications

GOST 32914-2014: Freeze-dried meat for children nutrition. Specifications

GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications

GOST 33394-2015: Frozen pelmeni. Specifications

GOST 33611-2015: Minced meet for infant's nutrition. Specifications

GOST 33673-2015: Cooked sausage items. General specifications

GOST 33818-2016: Meat. High quality beef. Specification

GOST 33836-2016: Sausage products boiled with reduced caloric content. General specifications

GOST 34120-2017: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

GOST 34159-2017: Meat products. General technical conditions

GOST 34197-2017: Meat. Veal cuts. Specifications

GOST 34200-2017: Meat. Cuts from mutton and goat meat. Technical conditions

GOST 3739-89: Pre-packed meat

GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

GOST 4814-57: Frozen meat blocks

GOST 779-55: Half and quarter beef carcasses

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST R 50848-96: Cattle. The criteria in raising and feeding the young livestock for the production of meat foodstuffs for children. Requirements. Standard technological process

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52196-2017: Cooked meat sausage products. Specifications

GOST R 52478-2005: Beef and veal for children's food production. Specifications

GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications

GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications

GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications

GOST R 53853-2010: Poultry meat. Methods of histological and microscopic analysis

GOST R 54034-2010: Meat. Mutton and lamb for children’s nutrition. Specifications

GOST R 54048-2010: Meat. Pork for children’s nutrition. Specifications

GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

GOST R 54366-2011: Chilled meat by products blocks. Specifications

GOST R 54367-2011: Meat. Dressing of lamb and goat into cuts. Specifications

GOST R 54520-2011: Meat. Dressing of veal into cuts. Specifications

GOST R 54704-2011: Frozen meat blocks. General specifications

GOST R 55335-2012: Meat. Horse-flesh for baby nutrition. Specifications

GOST R 55365-2012: Minced meat. Specifications

GOST R 55445-2013: Meat. High quality beef. Specification

GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction

GOST R 70354-2022: Meat and meat products. General requirements and test procedures for justification of shelf life

KMS 1005:2005: Raw fats of beef, mutton and swine. General specifications

KMS 861:2002: Yak meat in halves and quarters. Technical specifications

KMS 931:2004: Natural meat semi-finished products from complex cutting of beef for culinary purposes. Technical conditions

KMS 935:2004: Natural half-finished meat from complex cutting of mutton for culinary purposes. Technical specifications

Methodical recommendations 2-4-87-37-14: Methodological recommendations on the organization of the primary life support of the population in emergency situations and the operation of temporary accommodation facilities for the affected population

MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7

MU 2874-83: Guidelines for the application of diagnostic nutrient flow rates for bacteriological studies

MU 3177-84: Guidelines for conducting state sanitary supervision of incoming food raw materials and food products

MUK 3.1.7.3402-16: Epidemiological surveillance and laboratory diagnosis of brucellosis

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs

MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

MUK 4.2.2941-11: Facility Security Systems. Graphic Symbols for System Components

MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food

MUK 4.2.3010-12: The order of organization and conduct of laboratory diagnosis of brucellosis for laboratories at the territorial, regional and federal levels

MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

RST KazSSR 115-81: Saiga meat in carcasses. Technical conditions

RST RSFSR 401-88: Meat. Camel in the half carcass and quarter. Technical conditions

RST RSFSR 402-90: Meat. Venison in carcasses and half carcasses. Technical conditions

RST RSFSR 738-86: Meat of wild hoofed animals in carcasses, half carcasses and quarters. General technical conditions

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food

ST RK 1029-2000: Culinary products. General technical conditions

ST RK 1759-2008: Beef. Technical conditions

STB 1020-2008: Natural semi-finished meat products. General technical conditions

STB 742-2009: Fat products. General technical conditions

STB 988-2002: Meat. Pork in carcasses and half carcasses

STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

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